Mexican-Style Tomato Broth (for Tortilla Soup)
Serves 4
Authentic tortilla soup is more broth-based than thick and allows the chile flavors to shine through.
Ingredients
BROTH
- 1 tablespoon extra virgin olive oil
- 1 small white onion (small diced)
- 1 clove garlic (minced)
- 5 Roma tomatoes (seeded and diced or 1 (28 ounce) can diced tomatoes, drained)
- 1 tablespoon apple cider vinegar
- 2 whole ancho or chipotle peppers
- Fresh lime juice
- Fresh cilantro sprigs
TORTILLA SOUP
- Crispy tortilla strips (See Cook's Tips)
- slice d avocado
- Fresh cilantro leaves
- Mexican crema
Directions
- In a large sauce pan, warm olive oil over medium-low heat. Add onion and garlic. Sauté until onion is soft. Add tomatoes and cook until reduced. Add peppers and apple cider vinegar. Cook until evaporated. Add 3 cups water. Cover, leaving lid slightly ajar, and bring to a simmer. Adjust heat and simmer gently 20 minutes.
- With tongs, remove peppers. Enjoy warm broth with a squeeze of lime juice and a sprinkle of fresh cilantro. To serve as tortilla soup, top with crispy tortilla strips, sliced avocado, fresh cilantro, and a spoonful of crema.
Cook Tips
For a heartier soup, add 1 (14 ounce) can drained black or kidney beans.
Nutrition
Amount Per Serving (based on 4 servings)- Calories: 70
- Fat: 5.0 g
- Saturated Fat: 0.5 g
- Trans Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 15.0 mg
- Carbohydrates: 7.0 g
- Fiber: 2.0 g
- Added Sugars: 0.0 g
- Sugar: 0.0 g
- Protein: 1.0 g